Empty My Fridge
Delicious Hungarian Chicken Recipe So Easy! | Chef Jean-Pierre
Ingredients
- Chicken drumstick4
- Flour2 cups
- Paprika6 tbsp
- Clarified Butter or Vegetable Oil4 tbsp
- Onion1
- Bell pepper1
- Chicken stock3 cups
- Garlic · sliced
- Tomato1 cup
- Heavy cream¼ cups
- Parsley · chopped2 tbsp
- Chive · chopped1 tbsp
- Sour cream2–3 tbsp
- Salt
- Black pepper
- Pasta½ lb
Instructions
- Mix the flour with 3 tablespoons of paprika in a lasagna pan. Coat the chicken legs well on both sides with the flour mixture.
- Heat 2 tablespoons of clarified butter in a frying pan large enough to hold the chicken legs. When hot, brown the chicken on both sides and set aside.
- In a Dutch oven, heat 2 tablespoons of clarified butter. When hot, cook the onion until golden brown. Add the bell peppers and cook for a couple of minutes.
- Add about 2 tablespoons of the seasoned flour mixture and stir well. Immediately pour in the chicken stock to keep the flour from sticking to the bottom of the pot.
- Add the remaining 3 tablespoons of paprika, then the garlic and tomato puree. Mix well and add the chicken legs.
- Reduce to very low heat and cook for about 45 minutes.
- Serve topped with chopped chives and sour cream.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionTomatoCreamBell pepperHeavy creamPastaSour cream
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